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Shot of a medley of sautéed vegetables including zucchini, cherry tomatoes, onions, and cilantro tossed with hominy in a light vinaigrette.

Summer Zucchini and Hominy

Summer Zucchini and Hominy

A medley of sautéed vegetables and hominy with hints of jalapeno and lime.
 Adapted from Toni Okamoto
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sides
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 tablespoon oil
  • ½ cup yellow or red onion, diced
  • 4 cloves garlic, minced
  • One (28-ounce) can hominy, drained
  • 4 ½ cups zucchini (about 3 medium), diced
  • ½ jalapeno, minced (remove seeds to make it less spicy)
  • ½ cup cherry tomatoes, halved
  • ½-1 lime, juiced
  • 1 ½ teaspoon chili powder
  • 3 tablespoon cilantro, minced

Instructions
 

  • Heat oil In a large pan over medium-high heat. Add onion and garlic and sauté for 2 to 3 minutes.
  • Add the hominy, zucchini, jalapeno, tomatoes, lime juice, and chili powder. Stir, lower heat to low, cover and cook for 15 minutes.
  • Stir in cilantro. Serve hot or chill and serve as a cold salad.

Notes

Recipe adapted with permission from Toni Okamoto at Plant-Based on a Budget.
 

Nutrition

Serving: 0.33 cupCalories: 171calCarbohydrates: 28.2gProtein: 4.4gFat: 5.2gSodium: 400mgFiber: 5.8gSugar: 7g
Keyword 15 Minutes or Less